Description
Comforting white chicken chili brings warmth and spice to your dinner table with its creamy blend of tender chicken, hearty beans, and zesty green chiles. Packed with protein and flavor, this Mexican-inspired dish will satisfy your craving for a nutritious and delicious meal you can enjoy any night of the week.
Ingredients
Scale
Protein:
- 1.5 pounds boneless skinless chicken thighs (or chicken breast)
Vegetables and Aromatics:
- 1 medium white onion, chopped
- 1 can mild green chiles (or 2 seeded and diced jalapenos)
- 0.5 cup frozen corn
- 1 medium lime, juiced
- 0.33 cup fresh, chopped cilantro
Spices and Liquid Base:
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 0.25 teaspoon coriander
- 0.25 teaspoon dried oregano
- 4 cups low sodium chicken broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 0.75 teaspoon salt, plus more to taste
- Freshly ground black pepper
Garnish:
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Extra lime wedge
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, gently sautéing diced onions until they become translucent and softened.
- Introduce green chiles, aromatic spices including cumin, chili powder, coriander, and oregano, toasting them for approximately 1-2 minutes to release their intense flavors.
- Stream chicken broth into the pot, allowing the liquid to reach a gentle, bubbling simmer.
- Incorporate thoroughly rinsed chickpeas, seasoning with salt and freshly cracked black pepper to enhance the overall taste profile.
- Carefully nestle whole chicken pieces into the simmering liquid, covering the pot and allowing them to cook for 20-25 minutes until completely tender and fully cooked through.
- Extract chicken from the broth, delicately shred the meat using two forks, then return the pulled meat back into the simmering mixture.
- Enhance the chili by stirring in sweet frozen corn kernels, tangy lime juice, and freshly chopped cilantro leaves.
- Allow the chili to continue simmering for an additional 5 minutes, melding all the vibrant flavors together.
- Ladle the steaming chili into serving bowls, garnishing with crispy tortilla strips, additional cilantro sprigs, creamy avocado slices, and a zesty lime wedge for a bright, fresh finish.
Notes
- Swap chicken thighs with plant-based protein like tofu or tempeh for a vegetarian version that maintains the rich, hearty texture of the chili.
- Reduce sodium by using homemade low-sodium chicken broth or replacing half the broth with water to control salt intake without sacrificing flavor.
- Boost protein content by adding extra beans like white cannellini or navy beans, which blend seamlessly with the existing chickpeas and create a more substantial meal.
- Enhance spice levels gradually by adding jalapeños incrementally or using different chile peppers like poblano or Anaheim for complex, layered heat that suits various tolerance levels.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg